As jellyfish consists almost entirely of water, alcohol drains it and turns it into a crispy chip.
It’s an old tradition dating back more than 1,000 years in Asia. Jellyfish are a delicacy, believe it or not. I researched how to turn slimy jellyfish into a crispy chip.
Traditional processes of drying out jellyfish use kitchen salt and alum to extract their water — but it takes 30 to 40 days.
The end result produces a crisp that is healthier than traditional varieties. A 25g potion of crispy jellyfish contains 0.5g of fat, whereas a bag of ready salted crisps contains.